Gnocchi Bake Recipes

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BAKED GNOCCHI



Baked Gnocchi image

This baked gnocchi is simple, fast, and delicious.

Provided by ConnieD

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 1

Number Of Ingredients 3

4 ounces shelf-stable gnocchi
⅓ cup pasta sauce
¼ cup shredded mozzarella cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

Nutrition Facts : Calories 304 calories, Carbohydrate 32 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 8.2 g, Sodium 600.6 mg, Sugar 7.7 g

GNOCCHI BAKE



Gnocchi Bake image

A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.

Provided by andrea_d

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 8

Number Of Ingredients 4

1 (18 ounce) package frozen or fresh gnocchi
1 pound bulk Italian sausage
1 (14 ounce) jar spaghetti sauce
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add gnocchi, and cook until tender, 5 to 8 minutes.
  • Meanwhile, crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and stir in the spaghetti sauce. Remove from heat, and carefully mix in the cooked gnocchi and half of the mozzarella cheese. Transfer to a casserole dish. Sprinkle the remaining cheese on top.
  • Bake for 15 to 20 minutes in the preheated oven, until the cheese is melted and the sauce is bubbly.

Nutrition Facts : Calories 321 calories, Carbohydrate 20.1 g, Cholesterol 48.7 mg, Fat 19.8 g, Fiber 1.9 g, Protein 15.1 g, SaturatedFat 8.9 g, Sodium 852 mg, Sugar 4.9 g

GNOCCHI



Gnocchi image

There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.

Provided by Tom Colicchio

Categories     dinner, pastas, main course

Time 3h

Yield 8 main-dish or 16 side-dish servings

Number Of Ingredients 8

5 pounds Idaho baking potatoes, scrubbed
Kosher salt
3 egg yolks, lightly beaten
White pepper
1 1/4 cups all-purpose flour, plus more as needed
8 cups ice cubes
1/2 pound unsalted butter (2 sticks)
1/4 pound Parmigiano-Reggiano, grated (about 1 1/4 cups)

Steps:

  • Heat oven to 350 degrees. Cover a sheet pan with a 1-inch layer of kosher salt. Place potatoes on salt, and bake 1 1/2 hours. Remove potatoes, and cut in half horizontally. Deeply score flesh in a crisscross pattern. Place halves on racks and allow to cool to room temperature, at least 30 minutes. Scoop flesh into a large bowl.
  • Press potato flesh through a fine ricer or sieve, and weigh it. You need 2 1/4 pounds.
  • Spread riced potatoes on a clean work surface, and shape loosely into a flat mound. Drizzle with egg yolks. Sprinkle with pepper. Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks. Sprinkle with flour as you go. Work mound by cutting and folding, but not kneading. Sprinkle with flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
  • Line two sheet pans with parchment. Lightly dust with flour.
  • Clean work surface with a scraper, and lightly dust with flour. Shape potato mixture into a loaf about 1 1/2 inches high, 4 inches wide and 12 inches long. Cut 1 1/2-inch slice from the loaf with a scraper or knife. Roll into a rope about 1/2 inch thick and 30 inches long. Cut at 1-inch intervals. Smooth ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture.
  • Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
  • Place ice cubes in a large bowl, add 4 quarts cold water, and place a large colander in the bowl so that it fills with ice water.
  • Slide gnocchi from one baking sheet into boiling water. After about 90 seconds, gnocchi will begin floating to the surface. Remove to colander with a slotted spoon or skimmer. Repeat with second batch.
  • Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Cooked gnocchi can be served at once (see next step for a quick butter sauce, or toss cooked gnocchi with a warm sauce of your choosing), set aside for several hours or frozen in an airtight container for future use.
  • For a quick butter sauce, melt butter in a small saucepan. Whisk in 1 cup water until emulsified. (If not using entire batch of gnocchi, use proportionately less butter sauce.) Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer. Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese, and serve. Frozen gnocchi can be heated in butter without thawing.

GNOCCHI & TOMATO BAKE



Gnocchi & tomato bake image

A comforting veggie main packed with rich Italian flavours

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

1 tbsp olive oil
1 onion, chopped
1 red pepper, deseeded and finely chopped
1 garlic clove, crushed
400g can chopped tomatoes
500g pack gnocchi
handful basil leaves, torn
half a ball mozzarella, torn into chunks

Steps:

  • Heat grill to high. Heat 1 tbsp olive oil in a large frying pan, then soften 1 chopped onion and 1 finely chopped red pepper for 5 mins.
  • Stir in 1 crushed garlic clove, fry for 1 min, tip in 400g chopped tomatoes and 500g gnocchi, then bring to a simmer.
  • Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
  • Season, stir through a handful of torn basil leaves, then transfer to a large ovenproof dish.
  • Scatter with torn chunks of half a 125g mozzarella ball, then grill for 5-6 mins until the cheese is bubbling and golden.

Nutrition Facts : Calories 285 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.64 milligram of sodium

BAKED GNOCCHI WITH CHEESE



Baked Gnocchi with Cheese image

This hearty dish served family style, offers a grown-up twist on macaroni and cheese. We like the flavor and melting qualities of fontina or Taleggio cheese, but you can substitute cheddar, Gruyere, or another favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup heavy cream
6 ounces fontina or Taleggio cheese, grated (about 1 1/2 cups)
Pinch of freshly grated nutmeg
1/4 teaspoon freshly ground pepper
Unsalted butter, for baking dish
1 tablespoon coarse salt
Potato Gnocchi

Steps:

  • Heat cream in a small saucepan over medium heat until just simmering. Add two-thirds of the cheese; stir until melted. Stir in nutmeg and the pepper. Remove from heat; cover to keep warm.
  • Preheat oven to 400 degrees. Butter an 8-inch square baking dish; set aside. Bring a large pot of water to a boil; add the salt. Add half the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to buttered dish. Repeat process with remaining gnocchi.
  • Pour cheese sauce over gnocchi, and gently toss. Sprinkle the remaining cheese on top. Bake gnocchi until golden brown, about 25 minutes

CREAMY PARMESAN GNOCCHI BAKE



Creamy Parmesan Gnocchi Bake image

Once you've tried our Creamy Parmesan Gnocchi Bake, you'll want to always keep a bag of gnocchi on hand in your freezer for a repeat performance! A simple white sauce flavored with KRAFT Grated Parmesan Cheese blankets tender gnocchi that bakes to bubbly perfection. Serve this delicious recipe as part of your next dinner party menu - or at your next family dinner.

Provided by My Food and Family

Categories     Pasta

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 pkg. (16 oz.) gnocchi, uncooked
3 Tbsp. butter
2 shallots, chopped
2 cloves garlic, minced
3 Tbsp. flour
2 cups milk
1 tsp. GREY POUPON Dijon Mustard
3/4 cup KRAFT Grated Parmesan Cheese, divided
2/3 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. chopped fresh chives

Steps:

  • Heat oven to 425°F.
  • Cook gnocchi as directed on package, omitting salt.
  • Meanwhile, melt butter in large saucepan on medium heat. Add shallots and garlic; cook and stir 2 min. Add flour; cook 2 min. or until hot and bubbly, stirring constantly. Gradually stir in milk; cook and stir 2 to 4 min. or until thickened. Remove from heat. Add mustard and 1/2 cup Parmesan; mix well.
  • Drain gnocchi. Add to cheese sauce; mix lightly.
  • Spoon into 2-qt.casserole sprayed with cooking spray; top with mozzarella and remaining Parmesan.
  • Bake 20 to 25 min. or until heated through and golden brown.
  • Sprinkle with chives.

Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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